Tuesday, August 18, 2015
Purses, Produce, and Pie (Oh My!)
The next bag has been in my life at least 45 years. Maybe more.
So that's the purses. On to the produce.
You want some pie, don't you?
For the Filling:
4 cups blueberries
2 cups cut-up rhubarb
1/3 cup quick tapioca
1 1/2-2 cups granulated sugar (go with what you prefer)
Mix all together and let stand 15 minutes while you make the pastry, giving the fruit a stir now and then to distribute the sugar and tapioca.
For the pastry:
1/3 cup ice water (you may not need it all)
3/4 cup good quality unsalted butter (cheaper butter has a higher water content)cold and cut into tiny bits
2 cups instant blend flour (I use Wondra)
1 teaspoon salt
In a large bowl, combine the flour and salt. Cut in the butter with a pastry cutter (or a couple forks if your prefer) until fine crumbs. Slowly add the water adding just enough until the dough comes together in a ball. You can always add a few more drops if needed, so add slowly. Try to avoid over-handling the dough. Divide in two, and roll out thinly.
Line the pie plate with pastry and fill with fruit. Cut-up another 2 tablespoons of cold butter and dot the top of the fruit with it. You should try to pile the fruit highest in the centre as it will sink considerably as it cooks. Cover with top piece of pastry and crimp edges closed.
Brush the top of the pie with heavy cream (or milk if you don't have any) and sprinkle generously with granulated sugar. Cut vents in top to steam, and place the pie tin on a baking sheet with a rim. The pie will bubble and boil over and you will have a terrible mess if you neglect this step. It is normal for this pie to lose some liquid on the pan, so be ready for it.
Bake pie at 400 degrees F. for about an hour, but start checking at 50 minutes because ovens vary. You really should see something bubbling up through the vents to indicate it is done. If your pie is browning too quickly before the filling is cooked, cover it lightly with some foil.
Because this is an all-butter crust it is less flaky than a crust with shortening or lard. It will however withstand a wet filling without going soggy on you, so there's a bit of a trade-off. We're on the fifth day with this pie and the bottom crust is still in good shape.
Store the cut pie in the fridge, but warm it to room temperature before serving (or blast a slice in the microwave if you're feeling fancy.
Come on over, we still have a few slices left.
We're having torrential rainfall these past few days, and a cold front has brought some welcome cooler weather. I have a pot of black bean soup bubbling away as I type, and a loaf of crusty bread ready to go in the oven. It is a good day to stay indoors, that's for certain.